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1. First clarify the butter in the following fashion: In a small heavy saucepan, melt the butter bits over low heat, stirring so that they melt completely without browning. Remove from the heat and let the butter rest for a minute or so, then skim off the foam and discard it.
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2. Tipping, the pan slightly, spoon the clear butter into a bowl and discard the milky solids on the bottom of the pan. Set the clarified butter aside.Peel the potatoes and, as you proceed, drop them into cold water to prevent their discoloring.
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3. One at a time, pat the potatoes dry with paper towels and grate them onto wax paper through the teardrop-shaped holes on a stand-up hand grater. Wrap the grated potatoes in a kitchen towel and squeeze gently to remove their excess moisture.
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4. Ladle 1/3 cup of the clarified butter into a heavy 12-inch skillet, preferably one with a nonstick surface. Warm the butter over moderate heat, then place the grated potatoes in the center of the pan and season them with the salt and pepper.
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5. Using a large metal spatula, mash and shape the potatoes into four oblong or round cakes each about ½ inch thick. Fry the potatoes over high heat for about 2 minutes, sliding the pan back and forth occasionally to prevent the underside of the cakes from sticking.
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6. Then reduce the heat to moderate and fry for 2 or 3 minutes longer, or until the undersides of the cakes are golden brown.
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7. Carefully turn the potatoes over with the spatula and pour the remaining clarified butter around them. Fry the cakes over high heat for about 2 minutes, sliding the pan back and forth occasionally.
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8. Reduce the heat to moderate and fry for about 3 minutes more, or until the other sides of the cakes are golden brown. Tip the pan slightly and slide the hashedbrown potatoes onto a heated platter. Serve at once.
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